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Friday, 27 January 2017

kale and potato hash with sumac, thyme and cumin

kale and potato hash with sumac, thyme and cumin

kale and potato hash with sumac, thyme and cumin

Cold weather calls for comforting bowl food, and recipes that are packed with flavour and immune boosting ingredients. The kale is the star of this dish, adding a super green ferrous bite that complements the sharp citrus of the sumac, and warming earthiness of cumin and thyme.A great recipe to use up any leftover baked or boiled potatoes or cooked kale. On the table in less than half an hour - all that's needed is to decide what to top your kale and potato hash with. I like to serve this with a spoonful or 2 of thick yogurt and an extra sprinkling of sumac, but a fried egg would be a very welcome addition, as would a crumbling of a sharp fresh cheese, such as feta, or soft grilled tomatoes. The choice is yours...serves: 4 preparation and cooking time: 30 minutes recipe by Ema at De Tout Coeur Limousin suitable for vegetarian, vegan, gluten free diet ingredients:2 handfuls kale - washed and finely chopped250g cooked potatoes (leftover baked or boiled potatoes) chopped1 onion, thinly sliced2 cloves garlic, crushed 1 tbsp sumac1 tsp cumin seeds1 tsp chopped fresh thyme leaves1 tbsp oilsalt and peppermethod:heat the oil in a large frying pan, add the sliced onion, cumin seeds and thyme and fry until the onions are softened and caramelized on the edges.stir in the crushed garlic and sumac, then add the chopped potato and kale. Continue to cook until the kale is softened, and the potatoes are golden brown. Check for seasoning, adding salt and pepper taste. Serve hot.